Novel foods comprise a strong trend nowadays. New technologies and advances in agriculture, food production and even food handling drive advances in this food category. But evolving consumer requirements are a major factor as well as these influence manufacturers’ response to such market trends and the direction of their R&D.
One such strong trend feeds the popularity of plant-based foods, supply of which has been increasing alongside people’s growing preference for more plant sources in their diet. More are turning to a flexitarian lifestyle, opting to eat less meat and more of plant-based alternative proteins, natural colouring from plants and even vegetable oils. While some allow themselves the occasional meat, they favour fish and seafood more and rely mostly on vegetables, fruits, whole grains, legumes, nuts, seeds, eggs, dairy products herbs and spices.
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Because of its higher fibre content, a plant-based diet decreases the risks of heart disease, diabetes and even certain cancers. This is why more F&B companies are offering plant-based products. Even coffee companies are broadening their menu options with plant-based alternatives.
Functional foods and drinks, also known as nutraceuticals, have grown in popularity for their health benefits and nutritional value. Concerns about health and wellness pushed functional foods into the centre of conversations even more during the pandemic. Vegetables, fruits and grains fall under this category. Food products that contain vitamins, minerals, probiotics or fibre are also considered functional foods. Besides preventing or addressing nutrient deficiencies, these types of food boost the immune system, protect against diseases and promote better overall health.
Organic foods and drinks have likewise gained much traction in recent years, even creating its own industry, despite being priced higher than other food types. Produced similar to the standards of organic farming, organic fresh or processed foods do not use synthetic chemicals, pesticides, fertilisers and genetically modified organisms (GMOs), thereby promoting ecological balance and conserving biodiversity.
Organic foods are also typically not processed using irradiation, industrial solvents or synthetic food additives. Organic meats, frozen meals and dairy products restrict the use of certain pesticides and fertilisers in the farming and are required to secure organic certificates or labels such as USDA and EU to ensure compliance.
Medical foods are formulated or processed for a specific medical purpose, either to manage the diet of a patient with a certain disease or address nutritional needs that cannot be met through a normal diet. Examples include special infant formulas, formulations for metabolic disorders, oral rehydration products, products for chronic diarrhoea, and special nutritional formulas for patients with specific conditions or diseases such as diabetes.
Hemp-based foods have been around for years, with hemp ingredients widely used in nondairy milk alternatives, cereals, breads, snacks and pasta. Sports nutrition products have picked up on the value of hemp seed, which contains all the essential amino acids, as an alternative source of protein. More manufacturers in Europe, the largest region growing hemp globally, are looking into hemp as a plant- based meat alternative.
Hemp flowers, leaves and all extracts with cannabinoids such as CBD oil, however, need novel foods approval from the European Food Safety Authority (EFSA). But hemp seeds and seed oils do not need NF approval by the EU.
One of recent advances and major trends in food
technology is cell-based food. Cell-based meat, also known as cultivated meat,
cellular agriculture or lab-grown meat, is produced using animal cell culture technology,
wherein meat is produced from animal stem cells utilising biotechnology, tissue
engineering, molecular biology and synthetic processes. Cell culture technology
does not reproduce the animal itself, just a product that resembles traditional
meat from an animal. The technology has advanced such that some companies are
exploring cell-based meat options as substitute to farmed meat. Hamburgers, for
instance, can be produced as cultured meat from animal muscle cells in a lab. -- By Nucharat
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